kolling@decwrl.DEC.COM (Karen Kolling) (02/14/86)
> Anyone out there in netland have a recipe for Rhode Island clam chowder? > ....No milk/cream as in the New England variety... Or as they say in God's country, chowder with milk in it is fit only for babies and sick people. Here's my mother's recipe: R.I. Quahog (hard shelled clams, to you foreigners) Chowder about 18 large quahogs, ground in a meatchopper 3 medium potatoes, cut in small cubes 1/2 lb. salt pork 1 onion, chopped about 6 cups water 1 can tomato soup Cook potatoes in boiling water. Season highly with salt and pepper. While potatoes are cooking, fry salt pork until crisp. With a slotted spool, take the salt pork out of the fat and add it to the cooking potatoes. Cook the onion in the salt pork fat until golden brown, then add the onion (with as little fat as possible) to the potatoes. By this time the potatoes will be done. Add the tomato soup. Stir well and bring to boiling. Add quahogs and boil for about 2 minutes. Let stand in the fridge for at least two hours, then reheat before serving. (I wonder how many people know how to shell a quahog?)
tbc0@bunny.UUCP (Theresa Campbell) (02/18/86)
> > > Anyone out there in netland have a recipe for Rhode Island clam chowder? > > ....No milk/cream as in the New England variety... > > Or as they say in God's country, chowder with milk in it is fit only for > babies and sick people. Here's my mother's recipe: > > R.I. Quahog (hard shelled clams, to you foreigners) Chowder > > about 18 large quahogs, ground in a meatchopper > 3 medium potatoes, cut in small cubes > 1/2 lb. salt pork > 1 onion, chopped > about 6 cups water > 1 can tomato soup > > Cook potatoes in boiling water. Season highly with salt and pepper. > While potatoes are cooking, fry salt pork until crisp. With a slotted > spool, take the salt pork out of the fat and add it to the cooking potatoes. > Cook the onion in the salt pork fat until golden brown, then add the onion > (with as little fat as possible) to the potatoes. By this time the potatoes > Will be done. Add the tomato soup. Stir well and bring to boiling. Add > quahogs and boil for about 2 minutes. Let stand in the fridge for at least > two hours, then reheat before serving. (I wonder how many people know how to > shell a quahog?) *** REPLACE THIS LINE WITH YOUR MESSAGE ***